Ingredients

How to make it

  • For the BĂ©arnaise sauce:
  • Combine the mayonnaise, shallots, tarragon, vinegar and pepper in a small bowl.
  • Cover and let stand at room temperature to blend the flavors, at least 1 hour.
  • Wrap a bacon strip around each shrimp, securing the bacon with a toothpick.
  • Prepare barbecue (medium-high heat).
  • Brush grill rack lightly with oil.
  • Grill, covered, turning once, until the bacon is crisp and the shrimp is firm, about 8 minutes.
  • Remove toothpicks and serve immediately with the sauce.
  • Makes 16 appetizers.

Reviews & Comments 6

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  • Good4U 9 months ago
    Review in IMI
    3 Today
    Was this review helpful? Yes Flag
    " It was excellent "
    keni ate it and said...
    Hey Elaine...made this today as a lightish lunch, rather than an appetizer, and served it with just a richly dressed green salad. Very good! I didn't need the toothpicks, and I used the red wine rather than the tarragon vinegar. Very nice and easy. Thank you! :)
    Was this review helpful? Yes Flag
    " It was excellent "
    upstatevoyager ate it and said...
    Oh my....definately a high 5 to you!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Yumola my chef friend. Great post and a high 5.
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  • kytigger 6 years ago
    This is truly mouth watering. Two of the best flavors shrimp and bacon. One of my favorite appetizer.
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  • cpla 6 years ago
    For a shrimp and crab freak like me, this is too good to resist.
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